Recipes Ingredients Seafood Recipes Salmon Recipes Brown Rice with Salmon, Avocado, and Toasted Nori Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 29, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 10 mins Servings: 4 This Japanese-inspired dinner is like a deliciously deconstructed salmon-and-avocado roll. This recipe comes from our book "Clean Slate: A Cookbook and Guide." Ingredients 1 ¼ cups short-grain brown rice Coarse salt 1 teaspoon canola oil 4 pieces sushi-grade salmon (each about 4 ounces and 1 inch thick) 2 sheets nori 3 tablespoons fresh lemon juice 3 tablespoons reduced-sodium soy sauce 1 ½ teaspoons hot chile sauce 1 avocado, halved, pitted, peeled, and sliced 1 English cucumber, halved lengthwise and thinly sliced on the bias ¼ cup cilantro sprigs 1 small Thai chile, thinly sliced, for serving (optional) Directions Bring 2 1/2 cups water, rice, and a pinch of salt to a boil in a saucepan. Reduce heat, cover, and simmer until grains are tender and water has been absorbed, 40 to 50 minutes. Remove from heat; let stand 10 minutes, then fluff with a fork. Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still rare in center, 1 1/2 to 2 minutes a side. Let cool slightly. Meanwhile, using tongs, toast nori sheets, one at a time, over the flame of a gas burner until they begin to shrivel and become fragrant. Mix together lemon juice, soy sauce, and chile sauce in a bowl. Divide rice among 4 plates and drizzle with half of sauce. Arrange avocado and cucumber on top of rice. Break salmon into chunks and divide among plates. Drizzle with remaining sauce, and top with cilantro and chile. Break nori into pieces and serve on the side. Johnny Miller Rate it Print